I mentioned this grain-free granola recipe a few weeks ago when I was getting ready to leave for Paleo Fx, and am excited to finally share it with you today. Specifically, this is a Chocolate Buckwheat Granola and it’s my current favorite combination, especially as a breakfast that can be packed to eat on the road.
Speaking of travel, I’m getting ready to hit the
road air in a big way. In just about 48 hours from now, Alan and I are headed to Europe for a big adventure (I’m calling it our pre-, pre-20th anniversary trip because we just celebrated our 18th year together). We’ll be starting our trip in Amsterdam and then taking a river boat cruise down the Danube. We can’t wait!!!
Even though the folks at the cruise line have assured me that they can prepare both gluten- and dairy-free meals, I recently made a double batch of this granola to take along as an easy breakfast or as a healthy snack. I made both plain and chocolate varieties, but the chocolate version is what I recommend because, chocolate (ha):
This granola recipe takes a bit of work to get ready, but once it’s made, it will keep in the fridge for up to 2-3 weeks. The biggest effort comes from soaking and dehydrating the ingredients first, and it’s a required step for the buckwheat groats.
I included some Vital Proteins Collagen Peptides in my recipe for added protein, but you can feel free to leave it out if you want to make a vegan version. Lastly, I highly recommend serving this cereal with homemade nut milk (see my Cashew Milk recipes) as a fantastic breakfast, snack, or healthy dessert. Kids love this one too!
Here’s the printable recipe:
- 2 cups buckwheat groats (soaked, rinsed, and dehydrated)
- 1 cup organic walnut pieces
- ½ cup organic pumpkin seeds
- ½ cup dried currants
- ½ teaspoon ground Ceylon cinnamon
- 2 tablespoons organic non-alkalized cocoa powder
- 2 scoops Vital Proteins Collagen Peptides, optional
- ¼ cup organic maple syrup
- 2 tablespoons organic extra-virgin coconut oil, melted
- Preheat your oven to 250°F.
- For easy clean-up, line a baking sheet with parchment paper and set aside.
- Combine buckwheat groats, walnuts, pumpkin seeds, currants, cinnamon, cocoa powder, collagen peptides, maple syrup, and coconut oil in a large mixing bowl.
- Pour the mixture onto the baking sheet and use a spatula to flatten it into a medium-thick layer.
- Bake for 2-4 hours or until the granola is crisp, but not burned.
- Let cool completely and then place in a bowl with an air-tight lid. The granola will keep up to 3 weeks in the fridge.
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